Wednesday, February 9, 2011

Corn Bread Nachos

Toasted corn bread with black beans, cheese sauce, sour cream and jalapenos
There's nothing like a mountain of carbs when it's cold outside.  And frankly, winter has dragged on long enough in my humble opinion.

I had some corn bread left over from the weekend, which I toasted while the beans cooked.  All in all, this was a very satisfying meal.

Left over corn bread
Preheat oven to 350F.  Cut corn bread into bite-sized pieces.  Toss with olive oil, salt, pepper, and chili powder. Spread on a sheet pan.  Bake in oven turning over periodically, until lightly toasted.  About 30 minutes.

Toasted corn bread cubes

Either cook black beans or use canned black beans.  After cooked/warmed, stir in some salsa, salt and pepper.

A few cups of seasoned black beans - beans, salsa, chili powder, salt, and pepper

Other fixings - chips, shredded cheese, salsa, jalapenos, sour cream, olives, dried apricots

For the ever-so-delicious cheese sauce - melt 8 ounces of Velveeta with 1/2 cup of salsa in the microwave for 2 minutes, stirring once in between.

Queso Sauce - Velveeta with salsa

Putting it all together - toasted corn bread, spicy black beans, queso sauce, sour cream, jalapenos
I'll never get tired of this!  It's worth making fresh corn bread just to toast the cubes.

Stay warm.


Weight Watchers: 5 points for 70 grams corn bread, 1 point for olive oil, 2 points for 1/2 cup black beans, 2 points for 1 ounce velveta, and 1 point for a tablespoon sour cream for a total of 11 points.  It's so worth 11 points!

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